Coconut Curry Vegetable Soup

Coconut Curry Chicken

Coconut Curry Shrimp

Thai Chicken & Slaw

Pressure-Cooker Thai Coconut Beef

Coconut Mango Thai Beef Curry

Spicy Thai Coconut Chicken Soup

Coconut Chicken and Shrimp

Thai-Inspired Roast Beef Sandwich

Slow-Cooker Coconut Curry Chicken

Thai Drunken Noodles with Beef

Thai Meatball Soup

Home Dishes & Beverages Stews Beef Stews

Thai Coconut Beef

Name: Thai Coconut Beef
Prep time: 30 min
Cook time: 7 h 45 min
Total time: 8 h 15 min
Yield: 10 servings.
Cuisine: Asia, Thai
Ingredients: 1 boneless beef chuck roast (3 pounds), halved; 1 teaspoon salt; 1 teaspoon pepper; 1 large sweet red pepper, sliced; 1 can (13.66 ounces) coconut milk; 3/4 cup beef stock; 1/2 cup creamy peanut butter; 1/4 cup red curry paste; 2 tablespoons soy sauce; 2 tablespoons honey; 2 teaspoons minced fresh gingerroot; 1/2 pound fresh sugar snap peas, trimmed; 1/4 cup minced fresh cilantro; Hot cooked brown or white rice; Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

Add a Review

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 7-3/4 hours

Makes

10 servings

Updated: Jun. 30, 2023

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! —Ashley Lecker, Green Bay, Wisconsin

Thai Coconut Beef Recipe photo by Taste of Home

Next Recipe

Ingredients

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

Directions

Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice.

Can you freeze Thai Coconut Beef?

Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Test Kitchen tips

Red curry paste, a combination of dried hot red chilies and Asian spices like lemongrass and lime leaves, can add a great flavor punch to your dishes. Look for it in the ethnic aisle of your grocery store.

Nutrition Facts

1 cup (calculated without rice and toppings): 421 calories, 28g fat (14g saturated fat), 88mg cholesterol, 731mg sodium, 12g carbohydrate (7g sugars, 2g fiber), 32g protein.

Thai Coconut Beef

Ingredients

Directions

Can you freeze Thai Coconut Beef?

Nutrition Facts

Recommended Video

More from Taste of Home